Zucchini Mediterranean Style

4.1
(71)
57 Reviews
10 Photos

Zucchini, tomatoes, and beans make a tasty topper for rice or egg noodles!

Submitted by Joe Belmont
Updated on July 14, 2022
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Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
6
Yield:
6 servings
Jump to Nutrition Facts

Ingredients

  • 2 cups water

  • 1 cup long grain white rice

  • 3 tablespoons olive oil

  • 1 large onion, chopped

  • 1 large red bell pepper, chopped

  • 3 cloves garlic, crushed

  • 1 (14.5 ounce) can whole peeled tomatoes, chopped

  • 3 cups finely chopped zucchini

  • ½ teaspoon dried oregano

  • salt and pepper to taste

  • 1 (15 ounce) can cannellini beans, drained

Directions

  1. Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.

  2. Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.

  3. Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

Nutrition Facts (per serving)

302 Calories
8g Fat
50g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 302
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 110mg 5%
Total Carbohydrate 50g 18%
Dietary Fiber 6g 22%
Total Sugars 5g
Protein 10g 19%
Vitamin C 54mg 60%
Calcium 103mg 8%
Iron 4mg 24%
Potassium 742mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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